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Kaffa is a place where you can walk in for a pick-up or lounge for hours, so its menu offerings are both elegant and portable. Paninis are the main attractions, and Kaffa crams them with a concentrated savor befitting the best Roman street vendors. For breakfast, you can choose from fresh pancakes filled with fruit on the weekends or a grilled-egg sandwich with Black Forest ham and tomatoes during the week. But whatever you may scarf down, chase it with a shot of Kaffa's rightfully renowned espresso: dark, earthy and lush, with berry caresses and a foamy, eye-popping top.
?Because ustedes gentle readers love lists, and we lazy scribes love easy hits, behold the latest entry in our Top 100 dishes list that continues until Best Of--at which point, we'll give you MORE li... More »
Just visited Bánh Mì Cho Cu, my favorite Vietnamese sandwich shop, and noticed there were no Weekly copies left. "Do they always run out?" I asked. "Of course!" the owner said with a laugh. Swing by for crunchy bánh mí that set you back an... More »
Yes, local restaurateurs: carry us, and we'll plug you in future editions of this august column! Send an e-mail to garellano@ocweekly.com with your owner's name, restaurant name, number of copies wanted and contact info! One caveat, though: your... More »
When lunchtime comes, we Weeklings disperse to the same restaurants—one place for pho, another for pad Thai, and all the way to Tustin for ferocious southern Indian. So for those of you wanting to ask the Mexican, kiss the Commie or argue with... More »
Photo by Lara MontagneHey,recentuniversitygrads:Rememberyour backpack adventures across Europe? Those squeaky hostel bunk beds? That swarthy Italian boy? The rumpled journal that housed extensive reflections on the best bars, cafés and places you... More »
But the Diedrichs aren't the only one who know how to roast a bean in these parts. The marvelous, full-bodied taste of Kaffa! coffee is so extraordinary it's a small wonder the place was founded by a biochemist. But apparently the same drive that had Justin Wong mixing chemicals in beakers sent him around the world to concoct the perfect cappuccino. First, it was six months in northern Italy, where Wong honed his craft in Milan, Trieste and Florence. Then it was on to Australia,... More »
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